ROSEMARY AND THYME BRAISED LAMB SHOULDER
Steps:
- Roast lamb:
- Make slits in lamb shoulder all over at 2-inch intervals with a paring knife.
- Pound garlic with kosher salt, zest, and 1/2 teaspoon black pepper to a coarse paste with mortar and pestle (or mince and mash with a large knife), then stir together with oil and 1 tablespoon each of rosemary and thyme. Rub paste all over lamb. Put in heavy pot or roasting pan, then chill, covered, 12 to 24 hours.
- Bring roast to room temperature (about 1 hour).
- Preheat oven to 350°F with rack in lower third.
- Pour wine and water around lamb and add herb sprigs. Cover roast with a sheet of parchment. Cover pot with lid or cover roasting pan tightly with heavy-duty foil. Braise lamb in oven until tender but not falling off the bone, about 3 hours.
- Increase oven to 450°F and remove parchment, then braise lamb, covered with lid (or foil), until very tender and top is browned, about 1 hour more. Carefully transfer lamb to a platter and loosely cover with foil. Let it stand 10 minutes.
- Make sauce:
- Pour braising liquid through a fine-mesh sieve, then spoon off and discard fat remaining on liquid (you should have about 2 cups liquid; reserve pot). Whisk together flour and 1 cup liquid in a small bowl until smooth. Bring remaining liquid to a boil in uncleaned pot, then whisk in flour mixture and boil, whisking, until thickened, about 4 minutes. Stir in thyme and rosemary and season with salt and pepper.
- To serve:
- Remove and discard strings. Meat is too tender to slice with a carving knife; use a meat fork to pull meat into serving pieces.
ROSEMARY BRAISED LAMB SHANKS
Lamb shanks are slowly simmered with fresh rosemary, garlic, tomatoes, and red wine. Great served with polenta, or my family's favorite--roasted garlic mashed potatoes--as you need something to soak up the wonderful sauce. A fantastic dish for company, as all the prep work is done at the beginning, and then you just have to wait.
Provided by S. HODGE
Categories World Cuisine Recipes European Italian
Time 2h30m
Yield 6
Number Of Ingredients 12
Steps:
- Sprinkle shanks with salt and pepper. Heat oil in heavy large pot or Dutch oven over medium-high heat. Working in batches, cook shanks until brown on all sides, about 8 minutes. Transfer shanks to plate.
- Add onions, carrots and garlic to pot and saute until golden brown, about 10 minutes. Stir in wine, tomatoes, chicken broth and beef broth. Season with rosemary and thyme. Return shanks to pot, pressing down to submerge. Bring to a boil, then reduce heat to medium-low. Cover, and simmer until meat is tender, about 2 hours.
- Remove cover from pot. Simmer about 20 minutes longer. Transfer shanks to platter, place in a warm oven. Boil juices in pot until thickened, about 15 minutes. Spoon over shanks.
Nutrition Facts : Calories 480.5 calories, Carbohydrate 17.6 g, Cholesterol 92.7 mg, Fat 21.8 g, Fiber 3.1 g, Protein 30.3 g, SaturatedFat 7.7 g, Sodium 758.7 mg, Sugar 7.3 g
BRAISED LAMB SHANKS WITH ROSEMARY
A braise is like a stew, but requires less liquid and has a longer cooking time. Allow about two and a half hours for the lamb to cook on top of the stove. Serve green beans and the polenta with it. Pour a Cabernet Sauvignon.
Categories Garlic Herb Tomato Braise Lamb Shank Red Wine Winter Bon Appétit
Yield Serves 6
Number Of Ingredients 12
Steps:
- Sprinkle shanks with salt and pepper. Heat oil in heavy large pot over medium-high heat. Working in batches, add shanks to pot and cook until brown on all sides, about 8 minutes. Transfer shanks to bowl.
- Add onions, carrots and garlic to pot and sauté until golden, about 10 minutes. Stir in all remaining ingredients. Return shanks to pot, pressing down to submerge. Bring liquids to boil. Reduce heat to medium-low. Cover; simmer until meat is tender, about 2 hours.
- Uncover pot; simmer until meat is very tender, about 30 minutes longer. (Can be made 1 day ahead. Chill until cold; cover and keep chilled. Rewarm over medium heat before continuing.) Transfer shanks to platter; tent with foil. Boil juices in pot until thickened, about 15 minutes. Season with salt and pepper. Spoon over shanks.
BRAISED LAMB SHANKS WITH ROSEMARY
My husband and I love this recipe; it never fails and is easy to put together. I found it at Williams-Sonoma.com.
Provided by JenInCA
Categories Lamb/Sheep
Time 2h30m
Yield 4 serving(s)
Number Of Ingredients 11
Steps:
- Preheat oven to 350ºF.
- Season the lamb shanks with salt and pepper. In a large, deep pan (I like to use my Le Creuset dutch oven) over a medium-high flame, warm the olive oil and then brown the shanks on all sides, about 5 minutes in all.
- Transfer the shanks to a dish.
- Add the onions, carrots, and celery to the pan and cook until onions are translucent.
- Add the wine to the pan, and bring to a simmer, stirring up any bits off the bottom.
- Add the stock, rosemary, garlic, bay leaf and shanks to the pan and bring to a boil.
- Place the lid on the pan, and put it in the preheated oven. Cook about 2 hours. Serve with mashed potatoes or rice and a nice salad.
Nutrition Facts : Calories 814.9, Fat 40.7, SaturatedFat 14.8, Cholesterol 242.1, Sodium 443, Carbohydrate 13.1, Fiber 2.5, Sugar 4.9, Protein 73
BRAISED LAMB SHANKS WITH GARLIC AND ROSEMARY (CROCK POT)
The smells coming from this dish are divine. By preparing this the night before, it makes dinnertime a snap, I just add a salad and some bread to soak up the juices.
Provided by Abby Girl
Categories Lamb/Sheep
Time 12h10m
Yield 6 serving(s)
Number Of Ingredients 10
Steps:
- Combine the red wine, Dijon mustard, salt, pepper in a small dish. Place the lamb shanks in the crock pot.
- Scatter the remaining ingredients around and on top of the shanks. Cover and cook on high for 6 hours. Use tongs to reverse the position of the shanks, top to bottom. Reduce the setting to low and cook for an additional 6 hours.
- Using a slotted spoon to transfer the shanks to a serving platter. Skim the fat from the cooking juices, taste and add salt and pepper, if needed.
- Pour the juices over the shanks, and serve.
RED WINE AND ROSEMARY BRAISED LAMB SHANKS
Make and share this Red Wine and Rosemary Braised Lamb Shanks recipe from Food.com.
Provided by JustJanS
Categories Lamb/Sheep
Time 2h50m
Yield 6 serving(s)
Number Of Ingredients 12
Steps:
- Sprinkle shanks with salt and pepper.
- Heat oil in heavy large pot over medium-high heat.
- Working in batches, cook shanks until brown on all sides, about 8 minutes: transfer browned shanks to plate.
- Add onions, carrots and garlic to pot and saute until golden brown, about 10 minutes.
- Stir in wine, tomatoes, chicken broth and beef broth.
- Season with rosemary and thyme.
- Return shanks to pot, pressing down to submerge.
- Bring to a boil, then reduce heat to medium-low.
- Cover, and simmer until meat is tender, about 2 hours.
- Remove cover from pot, and simmer about 20 minutes longer.
- Transfer shanks to platter, place in a warm oven.
- Boil juices in pot until reduced and thickened, about 15 minutes.
- Spoon over shanks.
Nutrition Facts : Calories 827, Fat 38.7, SaturatedFat 14.5, Cholesterol 242.1, Sodium 703, Carbohydrate 19.2, Fiber 3.5, Sugar 8.2, Protein 74.8
BRAISED AND GRILLED BREAST OF LAMB
Provided by Florence Fabricant
Categories dinner, main course
Time 3h
Yield 3 - 4 servings
Number Of Ingredients 18
Steps:
- The day before you are planning to serve the lamb, trim all surface fat from it. Select a heavy oven-proof skillet large enough to hold it. Preheat the oven to 300 degrees.
- Heat three tablespoons of the oil in the skillet. Add the carrot, celery, onion, garlic and parsley and saute until the vegetables begin to brown. Remove the vegetables from the pan, add the lamb and cook on both sides until it is lightly browned.
- Return the vegetables to the pan along with the thyme, bay leaf, peppercorns, wine and stock. Cover and place in the oven for about two-and-a-half hours, until the meat is very tender when pierced with a fork.
- Remove the lamb from the skillet and immediately pull out the bones. They should slip out easily. Place the lamb on a baking sheet lined with parchment paper, cover with another piece of parchment paper and weight with a board or a dish topped with a few tin cans. Refrigerate overnight.
- Simmer the cooking liquid down until it is reduced to about two cups, then strain and degrease it. You will need a third of a cup of this liquid; the rest can be frozen for another use.
- Mix the one-third cup of lamb liquid with the remaining ingredients except for the mache to make a sauce.
- To serve, cut the lamb into squares, strips or triangles. Broil or grill the pieces of lamb on each side until warmed and lightly seared. Serve with some of the leaves of mache on the side and drizzle the sauce on top.
BRAISED LAMB SHANKS WITH GARLIC AND ROSEMARY
There will be no leftovers. This Braised Lamb Shanks with Garlic and Rosemary recipe will make you fall in love with your slow cooker. Your house will be perfumed with the aromas of southern France. Enjoy!
Provided by Lora Brody
Categories Garlic Herb Lamb Braise Dinner Rosemary Lamb Shank Winter Sugar Conscious Paleo Dairy Free Wheat/Gluten-Free Peanut Free Tree Nut Free Soy Free
Yield Makes 6 servings
Number Of Ingredients 10
Steps:
- In a small bowl mix the red wine, mustard, salt, and pepper and place in the insert of the slow cooker. Layer the shanks in the insert so they fit. Scatter the remaining ingredients around and on the shanks. Cover and cook on HIGH for 6 hours. Use tongs to reverse the position of the shanks, top to bottom. Reduce the setting to LOW and cook for an additional 6 hours.
- Use a slotted spoon to transfer the shanks to a serving platter. Skim the fat from the cooking juices, taste, and add salt and pepper, if needed. Pour the juices over the shanks, and serve.
- Note:
- For a less assertive garlic taste, use elephant garlic.
LAMB CHOPS WITH RED WINE AND ROSEMARY SAUCE
This recipe for this dish is one that I received a while back, in one of my cooking classes on American Bistro. I have since changed and added some ingredients to suit my taste. It is a lovely dish, that is fairly quick, easy to make and very tasty. Most ingredients are ones you may have on hand. The sauce is a lovely compliment to the lamb. Served with a side of wild rice and a green salad or veggie, it is a perfect dinner.
Provided by Expat in Holland
Categories Lamb/Sheep
Time 40m
Yield 4 serving(s)
Number Of Ingredients 14
Steps:
- Heat a large skillet over medium-high heat. Season lamb chops with salt, pepper and garlic powder.
- Add the oil to the skillet. Add chops to the pan cook 4 minutes.
- Turn chops over and cook 3 minutes longer.
- Remove chops from the skillet and set aside in a warm place.
- Pour off all but 2 tsp of fat from skillet. Add the garlic and shallot. Cook until they become transparent and tender.
- Add the wine, rosemary, and parsley, stirring up browned bits from the bottom of the pan.
- Simmer over high heat until syrupy. That will take about 3 minutes.
- Add the chicken broth and continue to simmer until sauce is reduced by about half.
- Combine butter and flour in a cup (beurre manie).
- Stir mustard and cream into sauce. Adjust seasonings. Bring to a boil.
- Add beurre manie to sauce and stir well until incorporated into sauce and sauce thickens, about 2 minutes.
- Remove sauce from heat.
- Plate chops, 2 per plate, and add sauce over top. Garnish with a sprig of rosemary.
- Serve Immediately.
ROAST LAMB STUDDED WITH ROSEMARY & GARLIC
If you have time, stud the lamb a day in advance to allow the flavours to really permeate the meat
Provided by Paul Merrett
Categories Main course
Time 1h55m
Number Of Ingredients 8
Steps:
- Using a sharp pointed knife, make at least 30 small incisions all over the leg of lamb.
- Take 4 cloves from 1 bulb of garlic, peel and thinly slice them, then prod a slice into each incision. Next, take 1 bunch of rosemary, pull off small sprigs and push into the incisions, too.
- If done in advance, cover the leg of lamb well and refrigerate. Remove from the fridge 1 hr before roasting.
- Heat oven to 190C/170C fan/gas 5. Heat a large frying pan, add 1 tbsp vegetable oil and brown the leg of lamb all over.
- Scatter 2 carrots, cut into large chunks, 1 quartered onion, the remaining garlic and rosemary in a large roasting tin, pour in 1 glass of red wine and 1.2l beef or lamb stock, then place the browned lamb in the tin.
- Roast for about 1 hr 45 mins. Turn the leg of lamb halfway through so by the time it's cooked, each side has been in the stock.
Nutrition Facts : Calories 580 calories, Fat 32 grams fat, SaturatedFat 15 grams saturated fat, Carbohydrate 6 grams carbohydrates, Sugar 5 grams sugar, Fiber 1 grams fiber, Protein 65 grams protein, Sodium 0.85 milligram of sodium
ROAST LEG OF LAMB WITH ROSEMARY AND GARLIC
This is a dish we eat once or twice a month. For a change, you can cook sliced potatoes and sauteed onions in stock under the lamb. They get all those yummy garlicky juices dripping on to them.
Provided by JustJanS
Categories Lamb/Sheep
Time 2h10m
Yield 6 serving(s)
Number Of Ingredients 6
Steps:
- Preheat your oven to 350f.
- With a small, sharp knife cut slits all over the lamb (top and bottom).
- Insert the slivers of garlic, and the rosemary sprigs.
- Brush the lamb with the oil and season with salt and pepper.
- Place on a wire rack in a baking tin and pour in 3/4 cup of water.
- Roast for about 2 hours basting often with the pan juices.
- remove from oven and cover loosely with foil.
- Allow to"rest" for about 15 minutes before carving.
- We serve with roasted vegetables, peas, gravy and mint jelly.
BRAISED LAMB WITH ROSEMARY AND GARLIC
If you really want to go all out, you can brown the lamb in a wood-burning oven (erm, if you've got one handy) where it could absorb smoky flavors. For the rest of us mere mortals, that step for this recipe can be done in a hot oven.
Provided by Andrew Tarlow
Yield Serves 8
Number Of Ingredients 17
Steps:
- Toast coriander seeds in a dry small skillet over medium heat, tossing often, until fragrant, about 2 minutes. Let cool; finely grind in spice mill or mortar and pestle.
- Pound garlic, rosemary, oregano, and pepper with a mortar and pestle or pulse in a food processor until garlic and rosemary are broken into fine pieces or finely chopped. Mix in coriander, then, stirring constantly, stream in 1/2 cup oil. Mix until a thick paste forms. Season lamb all over with kosher salt and spread half of the rosemary paste over inside of lamb. Starting from a short end, roll up lamb so it's resting seam side down. Starting at the center, tie with kitchen twine at even intervals. Rub outside of lamb with remaining rosemary paste and place on a rimmed baking sheet. Chill at least 4 hours and up to 12 hours (letting the lamb marinate longer will really allow the flavors to meld and permeate the meat).
- Remove lamb from refrigerator and let sit to come to room temperature, about 1 hour (this facilitates even cooking).
- Preheat oven to 450°F. Roast lamb until well browned all over, 20-25 minutes. Remove from oven and reduce oven temperature to 300°F.
- Meanwhile, heat remaining 1/4 cup oil in a Dutch oven or other heavy pot large enough to fit lamb over medium. Add onion, fennel, carrot, and garlic and cook, stirring occasionally, until vegetables are soft and golden, 15-20 minutes. Add chiles de árbol and wine and bring to a simmer. Remove from heat.
- Carefully place lamb in pot and pour in water to come halfway up sides of meat. Place in oven and braise lamb, uncovered, until an instant-read thermometer inserted into the thickest part registers 120°F, about 1 hour. Transfer lamb to a cutting board and let rest 30 minutes.
- Slice lamb and transfer to a platter. Spoon some braising liquid over and sprinkle with sea salt. Serve with salsa verde and harissa.
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